Characterization of the Distribution of Oil Uptake in French Fries

Abstract

Methyl cellulose based coatings applied to food before deep-fat frying can reduce the amount of oil absorbed by the food during cooking as measured by bulk analysis techniques. However, information about the distribution of oil in the food, and how that is impacted by the coatings is lacking. A method is presented using osmium tetroxide to stain the oil and light microscopy to visualize its distribution. The method was applied to French fries and showed that the extent of oil ingress was reduced when a methyl cellulose coating was used.